Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potential

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY NFS Journal Pub Date : 2023-09-22 DOI:10.1016/j.nfs.2023.100151

Pornchanok Paongphan , Srivikorn Ditudompo , Porntipha Vitheejongjaroen , Ulisa Pachekrepapol , Malai Taweechotipatr

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Abstract

One of the benefits of probiotics is reduction of cholesterol by bile salt hydrolase (BSH) enzyme. This study aims to investigate the BSH activity of probiotics derived from fermented foods and to investigate the potential use of selected isolates in fermented dairy products. In this study, 55 isolates of lactic acid bacteria (LAB) were evaluated for their potential BSH activity. Three isolates identified as Lactiplantibacillus paraplantarum MN, Lactiplantibacillus plantarum MN2 and Lactobacillus gasseri SM were selected for their strong BSH activity. All three strains exhibited resistance to pH 3.0 and 4.0 with the number of survival cells around 7.8 and 8.1 log CFU/ml, respectively. They also survived in bile concentration of 0.3% and 0.8% and possessed moderate hydrophobicity. The selected strains and the mixed of three strains at ratio 1:1:1 were used in the production of fermented milk products. All strains and the mixture of three could maintain BSH activity in fermented milk products and survived throughout the storage duration of 28 days. With the properties of good probiotics, these strains could be potentially used in functional dairy products with cholesterol reduction property.

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从泰国食品中分离的乳酸杆菌用于生产具有降低胆固醇潜力的发酵乳制品

益生菌的好处之一是通过胆盐水解酶（BSH）降低胆固醇。本研究旨在研究发酵食品中益生菌的BSH活性，并研究所选分离株在发酵乳制品中的潜在用途。在本研究中，对55株乳酸菌（LAB）的潜在BSH活性进行了评估。选择了三个分离株，分别为植物乳杆菌MN、植物乳杆菌MN2和加氏乳杆菌SM，因为它们具有较强的BSH活性。所有三株菌株均表现出对pH 3.0和4.0的抗性，存活细胞数分别约为7.8和8.1 log CFU/ml。它们在0.3%和0.8%的胆汁浓度下也能存活，并具有中等的疏水性。选择的菌株和三种菌株按1:1:1的比例混合用于发酵乳制品的生产。所有菌株和三种菌株的混合物都能在发酵乳制品中保持BSH活性，并在28天的整个储存期内存活。这些菌株具有良好的益生菌特性，有可能用于具有降低胆固醇特性的功能性乳制品。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production